Chili Crab [0000808]

Ingredients:

2 Dungeness crabs (about 2-2.5 pounds each), cleaned and quartered
2 tablespoons gluten-free vegetable oil
1 onion, finely chopped
4 cloves garlic, minced
1-inch piece of ginger, grated
2-3 red chili peppers, finely chopped (adjust to taste)
1/4 cup gluten-free ketchup
1/4 cup gluten-free chili sauce (check label for gluten)
Salt and sugar, to taste
Chopped fresh cilantro for garnish (optional)

Instructions:

Heat the gluten-free vegetable oil in a large wok or deep skillet over medium-high heat.

Add the chopped onion, minced garlic, grated ginger, and chopped red chili peppers. Sauté for about 2-3 minutes until fragrant.

Stir in the gluten-free ketchup and gluten-free chili sauce. Mix well and let it simmer for another 2-3 minutes.

Add the cleaned and quartered Dungeness crabs to the wok or skillet. Stir-fry for a few minutes to coat the crabs with the sauce.

Add a bit of water, about 1/4 to 1/2 cup, to create a saucy consistency. Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the crabs are cooked and the sauce thickens. Stir occasionally.

Taste the sauce and adjust the seasoning with salt and sugar to balance the flavors. The sauce should have a sweet and slightly spicy taste.

Once the crabs are cooked and the sauce is thickened to your liking, remove the skillet from heat.

Serve your gluten-free Singaporean Chili Crab hot, garnished with chopped fresh cilantro if desired.

Enjoy this iconic Singaporean dish with a burst of sweet and spicy flavors!